My mom introduced me to hummus years ago and I've been making her recipe ever since. We love it! I've only just discovered that most hummus recipes call for oil, but this one does not. Mine also has fresh parsley pureed into it. Want the recipe?
Hummus
1 can chickpeas, drained and rinsed 3 Tbsp tahini paste 2 Tbsp lemon juice 3-4 cloves garlic, crushed 4-5 oz. water fresh parsley
Place chickpeas, tahini paste, lemon juice and garlic in a food processor and puree for a few seconds. Add about 4oz. of water and continue to puree until smooth. Add more water if necessary to get a nice consistency (not too thick, not too liquidy). Finally, add some fresh parsley, maybe about 3 sprigs worth. Pulse just until the parsley is chopped small and blended in.
Store in a glass jar (healthier and stays fresh!).
Purchase this lovely print from Erica Lea at Etsy.com
Being a participant of Dr. Fuhrman's Six-Week Holiday Challenge, I get e-mails with recipes to help me along. I made this breakfast a few days ago and was really wow'ed by it! It warms the tummy, is very filling and tastes delicious. I treated Jon to a serving this past weekend and he was so impressed that he wanted it the next morning too!
Quick Banana Blueberry Breakfast
[Adapted version of Dr. Fuhrman's "Quick Banana Berry Breakfast To Go"]
Serves 1
1 banana, sliced 2/3 to 1 cup fresh or frozen blueberries 1/3 cup (a scant 1/3 c.) old-fashioned rolled oats 1/3 cup water 1 Tbsp ground flaxseed 1/2 oz. chopped pecans or walnuts
Combine the first 4 ingredients in a microwave-proof bowl. Microwave for 3 minutes. Stir in flaxseed. Sprinkle nuts on top. Let stand 5-10 minutes as it's quite hot!
Below is a fantastic presentation by Neal Barnard, M.D. He's an engaging and inspirational speaker who makes me feel extra good about adopting a plant-based diet. He talks about the hazards and risks of consuming animal products, and makes the science behind what he discuses very accessible. Plus he just seems like a really nice guy!
I continue to be amazed with how science backs up the wisdom behind a plant-based nutrient-rich diet, but I'm even more amazed that many many MANY diseases and conditions are linked to eating animal products!
This recipe was originally non-vegan/vegetarian, but I was keen on taking a recipe and converting it. It turned out to be delicious! Another one to keep in the roster. The seitan sausages I made were already quite spicy so I used a modest amount of spices in the rest of the recipe. You can adjust it to your preference.
You'll need to make your favourite seitan sausages, or try the Spicy Italian Vegetarian Sausages from Everydaydish.TV (video below). Make them a day in advance so they have a chance to get firm and have their flavours meld.
Pasta Primavera with Italian Seitan Sausage
8 oz. multigrain fusilli (or your favourite pasta) 4-5 Spicy Italian Vegetarian Sausages, cut into 1/2 inch 1 Tbsp organic canola oil 4 cloves garlic, crushed or minced 1 medium onion, diced 3-4 small zucchini, chopped 1 28oz. can diced tomatoes, drained 1/2 green bell pepper, chopped 1 Tbsp dried basil 1 cube vegan bouillon cube (dissolved in a little bit of hot water) 1/8 tsp red pepper flakes Faux Parm (recipe below)
Bring a large pot of water to boil. Place fusilli in the pot and cook about 6 minutes or until al dente; drain.
In a large skillet over medium heat, heat 1 Tbsp oil and saute onion and garlic until tender. Add zucchini, diced tomatoes, green pepper, basil and bouilion. Season with red pepper flakes. Cook for 5 minutes, then add cut up sausage. Cook 5 more minutes.
Combine pasta and veggie/sausage mixture and heat through.
Serve with vegan parmesan sprinkled on top!
I really like this recipe for "parmasan cheese". It really does the trick in both looks and flavour!
This recipe has been in my collection for over a year now. I made them for an easy quick breakfast for my high school son. They are very yummy and nicely moist.
I use organic unpasteurized (raw) honey for the sweetener. Sugar is sugar but at least this honey is unrefined and natural.
Banana Oatmeal Muffins
Makes 12 muffins
Preheat oven 350
Dry Ingredients:
2 cups old fashioned oats (process in food processor until fine, but not a powder) 3/4 cups whole wheat flour 1/2 tsp cinnamon 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt
*Place about 1/4 tsp of lemon juice into your measuring cup and fill the rest up with non-dairy milk. Let sit 5 minutes.
Combine all dry ingredients. Combine all wet ingredients. Add wet to dry and stir just to combine, don't over-mix.
Pour into greased muffin cups, filling cups about 3/4th full. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to cool on wire rack.
Tonight I made Joanna Vaught's Nuggets for supper. These things are sooo cool! The breading alone smelled amazing with the lemon zest added to it. Once you have all your ingredients gathered and in their bowls, it's super easy.
Salt is a big no-no for a nutritarian, but next time I'll be adding salt to the breading. I won't be a big consumer of these anyway, I'm thinking more of my teens and their ability to convert to healthier versions of processed foods.
They would make an awesome breaded "chicken" patty for a McChicken style sandwich in a whole wheat bun with Vegenaise and lettuce!
